Happy Friday everyone! I hope y’all are looking forward to this weekend as much as I am! I need much rest and relaxation after this week! Well, I thought I’d kick off the weekend in style with another fall recipe featuring…the great and almighty Pumpkin, yet once again. I told you I really like my pumpkin once fall rolls around…so I am sorry about the pumpkin overload. Today was the first day of beautiful cold weather here in Austin, which of course got me into the baking mood…and all I could think about after my third class of the day is how I wanted to go home and curl up on the couch with the Food Network on t.v. and the smell of pumpkin in the oven. I began to reminisce about some fall desserts last year that I tried my hand at and my pumpkin souffle recipe automatically came to mind. However, this time I decided with all that homemade apple butter I made a while back, that I would put a spin on my souffle instead, and create little individual apple butter pumpkin souffles. While I was making these souffles, my sis Les popped into the kitchen as per usual to ask me what I was cooking up. When I told her, she looked at me and asked, “So how are you going to make it a souffle?” I then retorted with some made-up/semi-knowledge,half-intelligent reply: “Well, I make the dish a souffle by adding egg whites to the batter, which makes the dish “light and airy”.” To check my accuracy I used my trusty Mac dictionary which confirmed my half-baked knowledge, defining souffle as: a light, spongy dish made typically by adding flavored egg yolks to stiffly beaten egg whites. Anyways…that is a bit of my teaching lesson for today! The only thing about souffles is that I never catch them in all of their beauty before they fall apart…so for this reason I will call them my “fallen” souffles. They are beautiful and delicious regardless! I hope y’all enjoy!
Fallen Apple Buh-da Pumpkin Souffles
3 egg whites
1 15 oz. can pumpkin
3 Tbs. brown sugar
1/4 c. sugar
3 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 c. apple butter
1 egg yolk
1 Tbs. Mexican vanilla
1/2 c. milk ( I used vanilla flavored almond milk because it was the only thing I had in the kitchen)
1. Preheat the oven to 380 F.
2. Using an electric mixer, beat the egg whites together on high speed until they form stiff “white mountain” peaks.
3. Transfer the egg whites to a separate bowl.
4. Using an electric mixer, beat the remaining ingredients together until fully incorporated.
5. Gently fold 1/3 of the egg white mixture into the pumpkin mixture. Continue to fold the egg whites in 1/3 batches until completely folded into the pumpkin mixture.
6. Pour the mixture into small individual ramekins or coffee cups sprayed with non-stick cooking spray.
7. Place the ramekins on a baking tray and pop them into the oven.
8. Bake for 35-45 minutes (Make sure that you DO NOT open the oven, use the oven light to look at the souffles: if you open the oven the souffles will deflate…or you could just say hell with it!).
Tip: I would dust these with a little powdered sugar and cinnamon and top them with some whip cream!